Skaginn's new line

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Skaginn has recently introduced its new CBC processing fillet line. The line, that can be customised to suit the needs of individual customers and can be constructed in units, works as follows:

1-HEADING/FILLETING DURING IN FEED

Tub emptying with in-feed control to the head cutter and washing of the product. Conventional heading and filleting. There is an option of weighing heads and spines. The temperature of the raw material is approximately +0.5 C.

2. PRE-TRIMMING

A six-station trimming line with step control for contour trimming, removal of fillet defects and fin bones, trimming of belly flaps and worm removal. Trimming is performed directly on an illuminated conveyor belt. Quality --and processing control maximizes yield and output. There is an option of weighing cut-offs. The temperature of the raw material is approximately +1.5C

3. CHILLING

The fillets are stores in Fluid Ice for 30-60 minutes. This dissolves blood in the product, and the Fluid Ice can give weight increase. The accumulation stabilizes the processing line. The temperature of the raw material is approximately 0.4 C. Thus, the processing line can be separated, and fillets can be pre-trimmed into tubs. Which are then emptied into the skin cooler. By this method, the fillets remain in the fluid ice for a longer time and there is a larger buffer in the processing line.

4. CBC COOLING AND SKINNING

The fillets are chilled for 6 to 8 minutes, depending on the fillet size, in a special cooler. The cooling takes place on a specially designed aluminium belt. The cooler and this technique is patented. The fillets are cooled down to a 30 per cent partial freezing.

Skinning is performed using Skaginnn's new skinning machine, which skins the fillets in a chilled state without bending them, which prevents structural disintegration of the fillets. The skin can be weighed, The temperature of the raw material is approximately --1.0 to --1.5C.

5. POST-TRIMMING AND PACKAGING

Trimming, pin bone removal of parasites and slicing. There are various possibilities for removing the product from the processing line. The operator both weighs and packs the product. Due to the subchilling, no dehydration of the product occurs, and the lines are "dry". Cut-offs can be weighed. The temperature of the raw material is approximately --1.0 to --1.5C.